Kumbakonam Kadappa - (Flavourful Lentils & Potato Gravy)

Call it the lunch packing blues or anything to that effect , I am constantly mired by what to wrap for my daughter's lunch. It has to be tasty, simple, healthy and not repetitive and also it has to appeal visually.To beat the packing woes, I plan well in advance the menu for the week and that helps immensely. For instance, this dish fits all the parameters and can be sure to get a rocking 

I am sure anybody who has been/visited South India and especially the temple town of Kumbakonam will not have missed the flavourful dish called as Kadappa. Veggies & lentils sizzle in onions & tomatoes and are merrily spiced up with fennel, coriander seeds and coconut. Carrots & beans can also be part of this dish and it is a perfect partner-in-crime for tiffins like dosa & idlis. Rice & chapatis also were great with this versatile dish. I call it versatile because it can be played around to suit your palate. Make it with or without tomatoes, Add a dash of lemon juice instead of tomatoes or spice it the way your taste buds clamour for, the dish gets a happy reception. The protein packed mung and the goodness of potatoes meant that my daughter was mighty happy with her lunch of kadappa & idlis. 

What's in it :-
For the gravy :-

• Mung Dal/ Dehusked mung bean/ Paasi paruppu - 1 cup - cooked & roughly mashed
• Potatoes - 2 - boiled,peeled & mashed
• Onion - 1 large -sliced
• Green Chillis - 3 to 4 - to taste - halved & slit in the middle 
• Garlic - 2 to 3 pods - chopped
• Turmeric Powder - a pinch or two - optional
• Curry Leaves - a few
• Salt - to taste
• Water - as required

For the paste :-

• Roasted Bengal Gram /Fried Chana /Pottu kadalai - 1 tbsp
• Fennel Seeds - 1 tbsp
• Coriander Seeds - 1 tsp
• Tomato - 1 (small) 
• Grated Coconut - 1/4 cup

For tempering :-

• Oil - 1 tbsp
• Whole spices like Bay leaf , Cinnamon , Clove , Cardamom - to taste
• Mustard seeds - 1 tsp

For Garnish:-

• Coriander Leaves - few sprigs - finely chopped

How :-

Grind all ingredients for the paste with little to a slightly coarse mix and keep it aside. I have used tomato in the dish by grinding it to a paste with other ingredients, you can alternatively chop them to pieces and saute along onions.

Keep the lentil & potato cooked & mashed.

In a wok, add oil and let the mustard seeds crackle. Now add the whole spices and stir fry for a few minutes . Add the garlic, green chillis & curry leaves and as the garlicky aroma wafts all over, tip in the onions and saute till it turns fine pink . At this point add the ground paste and stir fry with little water till the raw smell evaporates. 

Finally add the mashed lentils & potatoes with enough water and bring it  to a boil. 

Let it simmer till it reaches the desired consistency and take off flame.

Garnish with coriander leaves. Serve hot !

Linking this dish as well as Plum-Green Pepper-Walnut Dip to Ayeesha's Iftar Moments

Also this  dish is off to Susan's MLLA # 37